0 Picture
Ingredients
- 1/2 cup fat-free sour cream
- 1/8 teaspoon salt
- 1 canned chipotle chile in adobo sauce, seeded and minced
- 1 1/2 cups chopped onion, divided
- 1 1/2 cups chopped tomato, divided
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (I just sprinkled a bit)
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 1 pound red snapper fillets, skinned
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 4 fat-free flour tortillas (8-inch)
Details
Servings 4
Preparation
Step 1
1. Combine sour cream, 1/8 teaspoon salt, and chile; set aside.
2. Combine 1/2 cup onion and 1/2 cup tomato; set aside.
3. Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro.
4. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.
5. Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.
Notes: Delicious! And very, very easy. Only change was to use tilapia instead of red snapper, and corn tortillas instead of flour. Easy and delicious - definite repeater. Served with a simple black bean and corn salad - perfect.
Review this recipe